blood orange sorbet recipe – use real butter (2024)

FAQs

What's the difference between sherbet and sorbet? ›

The major difference between the two is that sherbet is made with dairy and sorbet isn't. Sherbet has more of a creamy texture that you'd expect from ice cream thanks to ingredients like milk, heavy cream, or buttermilk in the mix. Sorbet, on the other hand, is simply sugar and fruit.

You just need to make simple syrup, add in some orange juice and Grand Marnier, and freeze in any household ice cream freezer. This sorbet is sweet and refreshing.

Sugar plays a larger roll in the sorbet than just sweetening the fruit juice. It's also crucial for the sorbet's texture. Too little sugar and the sorbet becomes icy, too much and it can be slushy — hit the sugar level just right and the sorbet will taste creamy and melt evenly across your tongue.

It gives the sorbet even more lemon flavor and just a touch of bitterness which nicely balances the sweet and sour. There is so much flavor in lemon peel it would be a waste not to take advantage of it.

Not only is sorbet a healthier alternative to ice cream, but it is also a dessert that can be enjoyed guilt-free. With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream.

Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.

The base is either fruit puree for sorbet or milk/cream for ice cream. It may be enriched with egg yolks for flavour and its emulsification qualities (it helps bind everything together and give a firmer texture to your finished product). There is ALWAYS sugar, for sweetness and for its crucial role in 'scoopability'.

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

Usually flavored with citrus juice, such as lime or orange, sherbets are leaner than ice cream, at 1% to 2% butterfat. But the juice can make the sugar content soar to nearly 26 grams for a half-cup serving. This gives you almost 34 carbs and 141 calories.

Sucrose is fairly sweet and doesn't add much body to a syrup. That's why pastry chefs look to liquid sugar like invert sugar, glucose, or dextrose, which all make sorbet creamier when used properly. The easiest alternative sugar—the one you can find in any American supermarket—is plain 'ol non-high-fructose corn syrup.

What to add to sorbet to keep it soft? ›

By adding some other sugar(s) than the ordinary white (sucrose), we can affect the crystallisation in ways that hamper the formation of icy crystals (keeping the sorbet soft) but without making it overly sweet. Glucose- and corn syrups are handy here.

Since alcohol doesn't freeze, the vodka helps add smoothness to the the crunchy, icy texture of the sorbet.

Too much sugar will not only make for a sickeningly sweet dessert, it also reduces the freezing point so that firstly, your sorbet will take ages to freeze, and secondly, it will crystallize as it freezes. Too little sugar and you end up with loads of crunchy ice crystals.

If using lemon or lime juice, it's too intense on its own so start by diluting it with some water. 2 parts juice, 1 part water is a good starting point. 1-2 tbsp liqueur for flavor, but also prevents the sorbet from freezing solid.

This dairy-free frozen dessert, often flavoured with fruit, is a refreshing sweet treat. Discover what to look for on the label and the best way to serve it.

Making Sherbet

Common sherbet flavors include orange, raspberry, lemon, and lime. There's also a variation called rainbow sherbet, which is made by combining layers of raspberry, lime, and orange sherbet.

Like granitas and other ices, sorbet can be made without an ice cream maker. Alcohol, honey or corn syrup can be added to lower the freezing point and make softer sorbets. Sorbet is usually made with fresh fruit and simple syrup, but other types of preparations exist.